Directions:
- Season each bass fillet with sea salt. Place each fillet in a bamboo steamer basket over simmering water. Steam for 6 to 8 minutes and set aside. Heat the fish stock with the saffron threads to a simmer in a medium saucepot over medium heat. Add the artichokes, corn and onions. Simmer for one minute. Heat the lentils with 2 tablespoons of the water over which the bass has been steamed. Divide the lentils into 2 warmed bowls. Spoon the vegetables equally into each bowl. Pour over the saffron stock. Arrange the pea shoots over the broth and sprinkle with the diced red and yellow pepper. Place bass over the pea shoots
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 600.37 Kcal (2514 kJ) | ||
| Calories from fat | 149.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 25% | |
|---|---|---|---|
| Cholesterol | 128.37mg | 43% | |
| Sodium | 819.8mg | 34% | |
| Potassium | 1643.82mg | 35% | |
| Total Carbs | 67.89g | 23% | |
| Sugars | 26.18g | 105% | |
| Dietary Fiber | 15.55g | 62% | |
| Protein | 43.68g | 87% | |
| Vitamin C | 60.4mg | 101% | |
| Iron | 3.3mg | 18% | |
| Calcium | 165.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 59.51 Kcal (249 kJ) | ||
| Calories from fat | 14.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 25% | |
|---|---|---|---|
| Cholesterol | 12.72mg | 43% | |
| Sodium | 81.27mg | 34% | |
| Potassium | 162.95mg | 35% | |
| Total Carbs | 6.73g | 23% | |
| Sugars | 2.59g | 105% | |
| Dietary Fiber | 1.54g | 62% | |
| Protein | 4.33g | 87% | |
| Vitamin C | 6mg | 101% | |
| Iron | 0.3mg | 18% | |
| Calcium | 16.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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